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http://anthony-bourdain-blog.travelchannel.com/tag/zero point zero.rssI slipped my thumb ring off my finger and into the Bosphorus the other day. It was the last of many steps in an ongoing, inevitable and long overdue process of de-Fierification. Call it an embracing of my inner Cosby. My sous-chef Steven gave me that ring a long time ago. Back in the day, we, all of us in the crew at the Supper Club got them, on the eve of a James Beard dinner event. A phalanx of famous, better known and (frankly, better all-around) chefs and their assistants were joining us in the kitchen the next night and we wanted something appropriately white trashy to set us apart, distinguish us as the home team. Like the skull and knife logo, I drew on our jackets for the occasion, the rings signified a sort of underdog unit pride.
We may have kind of sucked—but we worked hard, dammit—and if nothing else, habitually cranked out a helluva lot more dinners than anybody on the visiting team. By the time I dropped the thing in the water, the ring had outlived its usefulness. It went the way of my earring, joining—in one sense or another—my Dead Boys T-shirt, my telescoping billyclub and my crack pipe in some Davey Jones locker of once cherished but now abandoned objects. I think Steven will forgive me.
Continue Reading …..I Shall Wear the Bottoms of My Trousers Rolled.
…..I Shall Wear the Bottoms of My Trousers Rolled
I suspect that our President elect would have serious reservations about the cocktail that bears his name at Mo's Crab & Pasta joint in Baltimore. It's a scary blue, sickly sweet coconut tasting concoction with a lethal kick. And yet—and yet; here we were; me, a group of white construction workers, our Iranian-American hosts and Felicia "Snoop" Pearson, a diminutive young black woman who after six years in Jessup for Murder Two, emerged to find herself playing what Steven King called "the most terrifying female villain in the history of television"—a character not too far from her former self. We were drinking our "Obamas" and laughing our asses off—at what, I don't even remember.
Continue Reading Rust Never Sleeps.
My one and half year old baby daughter loves olives. And caper berries. And salty parmigiano reggiano cheese. Her love of rabbits (as food) is already well established. But I discovered today that she adores polenta--served with the hot, rendered fat of roasted game birds. And that she goes absolutely bat shit over risotto made with wild nettles. And when her Mom dips a finger in the local red wine, she greatly prefers it to juice. This makes me very proud.
So there's the "Labor Day" show coming up (actually a clip show/behind the scenes extravaganza--mostly sweepings from the proverbial stable floor, some previously unseen stuff of varying interest). And that's it for original episodes of Season 4.
In the interim between seasons, there will be some "specials" from time to time--stand-alone projects and ongoing mini-series-within-a series on various food and travel themes.
Continue Reading Goodbye to All That.
It sounded like a truly terrible idea from the get-go -- Solicit video submissions from absolute strangers, pick one of them, and then put myself into said stranger's hands for a week, someplace I've never been. I hadn't been paying attention when the network suggested it, and I looked at the prospect as a far away, slow moving train that would hopefully never arrive and figured that in any case, it could be finessed. If I actually had to go somewhere with a fan, I'd pick someplace close and easy.
Continue Reading Wrong Again!.